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NICHOLAS FREUDENBERG,DrPH Distinguished Professor of Public Health and Faculty Co- Director, NYC Food Policy Center Six Strategies for Growing Good Food Jobs in New York City

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Six Paths to Creating 1,000 New Good Food Jobs 1. Enroll more children in New York City School Food programs to generate more jobs to prepare healthier food 2. Create the New York City Healthy Food Truck and Street Vendors Project 3. Build new food processing plants that can process regionally grown food for institutions and small retail outlets. 4. Create social enterprise organizations that can win contracts for institutional food by providing affordable healthy food. 5. Upgrade home health aides to become healthy food shoppers and cooks for people with diabetes and other diet-related diseases. 6. Enroll 250,000 eligible New Yorkers in SNAP (Food Stamps) to increase demand for healthy food in small groceries, bodegas, farmers markets and CSA.

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1. Enroll more children in New York City School Food pro grams 100 more lunches yield 5.5 additional labor hours 97,500 new enrollees create 883 six hour school food jobs(+15%) Increasing participation in school breakfast programs generates additional new jobs. Train new cooks to prepare healthier food

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2. Create the New York City Healthy Food Truck and Street Vendors Project 4,000 food carts and trucks sell food on city streets Most sell ice cream, soda and over-boiled hot dogs, that contribute to diet- related disease NYC tourist sites, sports arenas and low income communities should become oases for healthy food trucks and carts

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3. Build new food processing plants to process regionally grown food Sector Average Annual Wage, 2011 Restaurants $24,438 Food Retail $24,259 Food Manufacturing $32,928 TOTAL $26,394 Prime market for lightly processed regional food are city’s schools, hospitals, child care centers, senior centers and jails. Each year these and other city institutions serve 270 million meals to city’s most vulnerable populations, a market that has potential to create thousands of new jobs if re-conceptualized as an engine for economic development and health improvement

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4. Create social enterprise organizations to produce and distribute institutional food Create an institutional food service incubator that assists small and middle sized companies to develop and test various approaches to producing and distributing healthy (regional) food to the city’s many institutions, both public and nonprofits such as universities and hospitals Support food nonprofits to deliver healthy food boxes to food insecure families (a sustainable FreshDirect for the poor)

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5. Upgrade home health aides to become healthy food shoppers and cooks for people diet-related diseases If all states had increased by 1% the number of adults aged 65+ who received home-delivered meals, an estimated 1,722 older adults would no longer need nursing home care, saving $109 million in Medicaid expenditures ( Thomas & Mor, Health Affairs, 2013:32: ). 650,000 city residents have diabetes 154,000 people are employed as home care attendants or home health aides Dietary changes can significantly reduce diabetes complications Health-care costs for a person with diabetes are more than five times higher than for those without it — $13,000 versus $2,500

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6. Enroll 250,000 eligible New Yorkers in SNAP (Food Stamps) to increase demand for healthy food 1.8 million New Yorkers get SNAP benefits, another 500,000 eligible residents are not enrolled New York City lost $124,445,366 in revenue in 2008 by not enrolling all eligible recipients. In 2012, SNAP provided $5.6 billion spent in grocery stores, bodegas and farmers markets in New York State, all of it in federal dollars study found that every $5 of SNAP spending generates $9 in economic activity

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